YOU CAN HAVE THIS WITH, COCNUT RICE, RICE AND PEAS, YAM, BANNA, DUMPLIN, VEGETABLE RICE.
1 KILO CHICKEN
1 SPOON CHICKEN SEASONING
SPPON OF PAPRIKA
2 CDUPS PLAIN FLOUR
1 CUP OF MILK
1 LITRE OF VEGETABLE OIL
1 SPOON ALL PURPOSE SEASINING
SPOOON OF COURSE BLACK PEPPER
SPOON MEAT SEASONING
1 WHITE ONION CHOPPED UP
PINCH OF FRESH TIME CHOPPED UP
1 SPRING ONION CHOPPED UP
EXTRA SEASONING FOR THE FLOUR
SPOON OF PAPRIKA
SPOON OF CHICKEN SEASONING
SPOON OF ALL PURPOSE
WASH OFF THE CHICKEN WITH THE LEMON, PLACE IT INTO A BIG BOWL, THEN PUT ALL OF THE SEASONING EXECPOT THE FLOUR,OIL, EGG AND MILK. RUB UP THE CHICKEN AND SOAK IT FOR TWO HOURS BUT 24 HOURS WOULD BE BETTER. AFTER BEAT THE EGG AND MILK TOEGTEHER AND POUR IT ON THE CHICKEN IN THE BOWL AND RUB IT UP, ADD THE FLOUR INTO ANOTHER BOWL AND ADD ALL THE FLOUR SEASONING AND MIX IT UP. PLACE A MESIUM SIZE POT ON THE STOVE WITH THE OIL AND MAKE IT HEAT FOR 10 MIUNTES GAS MARK 6. YOU CAN ALSO ADD 1 ONION, FRESH TIME IF THE WANT INSIDE THE OIL. ONCE THE OIL IS HOT PLACE THE CHCICKEN INTO THE FLOUR AND RUB THE CHICKEN THE HSAKE THE CHCIKEN AND PLACE IT INTO THE FRYING PAN FOR 10 MINUTES. AFTER 10 MINUTES CHECK IT WITH A FORK IF ITS GOLDEN BROWN IF NOT LEAVE IT IN THE FOR ANOTHER 5 MINUTES. AFTER PUT IT IN A STRAINER AND LEAVE IT FOR THE OIL TO DRAIN OFF FOR 4 MINUTES.
PREPARE TIME 45 MINUITES
CHEF TIP: YOU CAN HAVE THIS WITH, COCNUT RICE, RICE AND PEAS, YAM, BANNA, DUMPLIN, VEGETABLE RICE.
Caribbean Crab Back
¼ tsp salt
¼ tsp black pepper
3 slices of hard dough bread
2 tomatoes chopped
3 stalks scallion finely chopped
1 cup milk 2 tbsp margarine
1 lg chopped onion
½ cup bread crumbs
8 large crabs
After boiling crabs extract crab meat from claws and clean crab backs and reserve the shells. Soak the bread slices in milk and add onion, scallions, tomatoes, black pepper, salt and crab meat. After mixing well place the crab mixture in the crab back shells. Preheat the oven to approximately 375 Degrees then add crab backs for 20 minutes. Serve hot. CRAB BACKS On any given Sunday you can see Caribbean residents with bags catching large land crabs. This is a delicious Caribbean recipe.
·1 kilo of cuscus
·1 cup of apricot (cut up into small strips)
·1 cup of mixed dry fruits
.1 large bowl
·2 tea spoon of lemon juice
·Pinch of salt
·Teas spoon of sugar
1. Place the cuscus, salt, sugar and lemon juice into the large bowl and add hot water to the cuscus, but make sure the water is only a little bit above the cuscus. Leave the cuscus in the bowl for 15 minutes. After check if it is cooked, if it is leave it for half an hour to cool. Place the raison in a small container with hot water for 10 minutes. After pour out the hot water and let it cools for 5 minutes. Cut up the apricot into small stripes. Add the mixed fruits and the apricot and mix it up and place it into a new bowl.
2.Prepare time 30 minutes
4.Chef tips: you add many more ingredients that you like. You can have this as a side dish and other different salads like mixed salad, olive, tomato, cucumber, rocket.
Lemon Chicken Salad
·1 kilo of chicken breasts (cooked)
·3 sweet peppers (chopped up)
·2 large cucumbers (chopped up)
·Spoon of paprika
.3 spoon of lemon juice
·3 spoon of olive oil
·Hand full coriander (chopped up)
·Tea spoon of course black pepper
·Hand full of spring onion (chopped up)
1. Put water into a medium size pot and place it onto the stove. Place the chicken into the pot and boil the chicken for 15 minutes. After take it out and leave it to cool down, once cooled down cut up the chicken into small sized pieces, add all the ingredients into the bowl with the chicken and mix them together. If you want, you could add more oil, lemon juice and paprika. Place the bowl in the fridge for 20 minutes.
2. Prepare time 30 minutes
3. Serves: 5
4. Chef tips: you can also add more ingredients that you like. Also you can have it with coleslaw, mash potato, cuscus and side salad.
Jamaican Fruit Cake
A dark, rich fruit cake for wine and fruit lovers! This is a recipe I use at Christmas and for Birthdays. I prefer to use Jamaican Red Label Wine and White Rum. But you may use your Favorites....ENJOY! from chefricardo !!!
2 shot Rum
2 shot Wine
1 pinch salt
1 tsp GraterLemon
2 teaspoon vanilla extract
2cups chopped dried mixed fruit
2 tsp Almond essence
2 tsp Cinamond
2 tsp Baking powder
5 tsp Colouring browning
cream sugar and butter then add eggs
mixed egg, sugar, butter together until light and fluffy
add flour, cinamond, almond essence, baking powder,1 pinch salt, rum, colouring browning,2 teaspoon vanilla extract,1 tsp GraterLemon 2cups chopped dried mixed fruit, and mixed for 4 8 ,minutes.
grease a "10 inch tin and pour the mixture
bake for 1 hour, when finish pour some red label wine straight away over the cake while hot.
For best results, fruits should be soaked in wine for at least 3 weeks too 1 years, or boiled in the wine.
Use a combination of raisins currants, golden raisins, prunes, and dried cherries, or any dried fruit of your preference.
Additional wine or rum can be brushed onto cake as needed to keep moist.